Hungry? Avoid those starchy potatoes and try this incredible Pot Roast with Mashed Cauliflower.
- 3 lb grass-fed chuck roast
- 2 cups broth (beef or vegetable)
- 1/2 cup coconut aminos (soy sauce substitute)
- 2 tsp red wine vinegar
- 1/2 tsp crushed rosemary
- 1/2 tsp dried basil
- 1 onion, peeled and quartered
- 2 garlic cloves, smashed
- 2 cups sliced carrots
- 1 medium head cauliflower, cut into florets
- Salt and pepper, to taste
Season the chuck roast with salt and pepper. Heat 1 Tbsp of oil in a Dutch oven over medium-high heat. Add the roast and sear for 3-4 minutes on both sides.
Transfer to a crock-pot. Add the liquid and spices. Stir to incorporate. Next, add the onion and garlic. Cover and cook on low for 4-5 hours. Add the carrots and cook for another hour or until the meat shreds easily.
For the Mashed Cauliflower, steam the cauliflower until very tender. Using an immersion blender, food processor, or countertop blender. Puree the cauliflower. Season with salt and pepper, to taste.
Serve pot roast with vegetables and mashed cauliflower.
Original Recipe from Holistically Engineered